10 vine Sweet Mini Peppers
1 Tbsp lemon juice
½ cup e.v.o.o
1 Tbsp dried rosemary
Salt and pepper to taste
4 14-ounce U.S. choice rib eye steaks
Broil or grill peppers for 10 min. Cut peppers in thin slices and place in large cup. Add lemon juice, olive oil, rosemary, and salt pepper to the peppers and stir to combine. Refrigerate for 2 hours to marinate.
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